The tarp we bought during the week of rain was hastily set up with what we had on the land, so when we had time we got back to it and created a proper wooden structure. Again, we’ve tried to use what was available on the land. hence the piping for the support 🙂
After 5 days of non-stop rain, the area under the tarp turned into a swamp, so we had to drain it and dig some trenches around.
took us 3 days to drain all the water
just one layer of gravel
trenches all around for rain run offs
the small solar panel is for the caravan 12v lights by the way
I think it came out rather nice!
The dog kennel has been torn down, and the floor in the kitchen leveled and gravelled. Alex and Shaun have started raising the outside wall. We’ve also ordered some concrete poles for the roof, which we’ll use to build the structure that we will tile later.
I haven’t got the pic for the whole floor, but it’s all done now.
I have been salting the olives using Wendy’s suggestion although Portuguese do it in a completely different way leaving olives in fresh water every day for a month, and then adding salt to them. I have three different batches.
I’ve done big green olives, small black ones, and really big black ones. We’ll see in few months!
We’ve made a lovely fire pit (courtesy of Shaun) for our bogracs (Hungarian cooking pot), which we have been using very frequently for slow cooking and grilling.
I’ve also collected the rock pears from our pear tree and made a delicious French Countryside Pear Jam using this recipe.
chopping with gazillions of flies around.
cooking and sterilizing the jars at the same time
You can buy these in Chinese shops in few different sizes. It’s much cheaper than Portuguese supermarkets. Off course I’m collecting all the jars of food I buy anyway for future use.
Just three jars from 5 hours of work, but the jam is delicious!
My first attempt to create a quince jam wasn’t very successful as I used too little sugar and too much lemon. It’s sour but it’s still nice to eat with sweet biscuits and it smells lovely.
I’ve had 5 jars out of 2 kg of quinces (maybe?). Will wait till the end of the month to make more. Quinces weren’t quite ripe, and it’s really hard to cut them right now.
As to the olive harvest we kind of messed it upright away.
We started in the beginning of November and collected about 90kg from 5-6 trees…
But you can only keep harvested olives up to a week so we looked for the olive press when they started going off on us. Well… Apparently olive press here doesn’t open until the 18th of November, so we had to follow Portuguese advice and leave what we could salvage from our olives in water until then. I think I lost half a crate to the rot.
Anyway, we are harvesting again next week onwards and we still have at least 30 trees to do. Oh boy!
For those of you interested, we were told that the press in our village which is one of the best in the area will take 13kg of olives and return 1 litre of extra virgin olive oil back. They will take their cut in oil as a payment.
We’ll know more after we’ve had our oil.
we are pruning the trees as we go as well. They are very overgrown.
picking olives is a very relaxing, meditative job. I’m loving it!
To be continued in part 3…